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Hearty Summer Vegetable Barley Salad
Phoebe Green
I make slight variations of this summer vegetable barley salad recipe every year. The barley and vegetables are filling, while the basil dressing adds a nice fresh bite.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Salad
Cuisine
American
Servings
2
people
Calories
1916
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
cups
barley
hulled, cooked and cooled
2
cups
arugula
1
cup
cucumber
grilled
⅓
cup
olives
½
cup
tomatoes
sliced
1 ¼
cups
olive oil
extra virgin
½
cup
white wine vinegar
1
cup
fresh basil
firmly packed
2
cloves
garlic
1
pinch
salt
1
pinch
pepper
Instructions
Spray a medium-hot grill with extra virgin olive oil non-stick spray.
Grill vegetables in batches until they begin to lose their buoyancy and have grill marks on both sides (varies based on the vegetable).
Set vegetables aside to cool.
Place the 2 cloves of garlic in a food processor and run until minced.
Add the basil and while the food processor is running, begin to stream in the white wine vinegar and the olive oil.
Run into everything fully incorporated; add salt and pepper to taste.
Layer the bottom of a serving dish with the arugula.
Cube the grilled vegetables and mix them with the barley.
Add the dressing to the bowl and mix until fully incorporated.
Pile the barley and vegetable mixture on the arugula.
Can add extra basil or arugula to the top as a garnish.
Nutrition
Calories:
1916
kcal
Carbohydrates:
141
g
Protein:
25
g
Fat:
143
g
Saturated Fat:
20
g
Polyunsaturated Fat:
17
g
Monounsaturated Fat:
102
g
Sodium:
410
mg
Potassium:
1166
mg
Fiber:
34
g
Sugar:
4
g
Vitamin A:
1595
IU
Vitamin C:
14
mg
Calcium:
149
mg
Iron:
9
mg
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Let us know how this recipe worked out for you.